SUPER EASY CHEESY ENCHILADAS
When you don't have a lot of time or money. I made this for my family for around a dollar per serving. If the only Mexican food your kids will touch is cheese quesadillas (cheese melted on a tortilla), give this a try as a "step up". My picky picky DD was okay with cheese enchiladas when we told her it was cheese in a tortilla with a sauce on top. Now she has been known to eat spinach enchiladas and chicken enchiladas! :) She gave this recipe two thumbs up. :)
Provided by CraftScout
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- First, you want to mix the first four ingredients together until they are really well combined. Seriously, you will not see any little shreds of cheese and it will have the texture of stiff play dough (this is important).
- Preheat your oven to 350 and grab a pan. I used an 11x7 inch oval baking dish, but you can also use an 8inch square.
- Pour about 1/4 of the enchilada sauce into the bottom of the pan and swirl the pan until the bottom is coated.
- Reach in with your clean hands and grab about 2 tablespoons of cheese mixture in your hands and shape into a log. Roll a tortilla around this log and place in the pan. Repeat for the rest of the cheese and tortillas.
- Pour the rest of the sauce on top, spreading it to cover.
- Sprinkle the last 1/2 cup of cheese on top, and place in the oven. Bake 20-30 minutes or until hot and bubbly.
- For OAMC: Freeze before cooking, thaw in refrigerator and bake according to directions.
CHEATER'S ENCHILADAS
You want to make fast and easy enchiladas for a quick dinner, but realize you have no sauce? Cheater's Enchiladas to the rescue!
Provided by Anne Murphy
Time 20m
Number Of Ingredients 4
Steps:
- Put Rotel in a blender and blend briefly to make a sauce.
- Moisten the meat with the tomatoes sauce. Grate cheese.
- Pour some sauce in a microwave safe dish. Fill the tortillas with the meat mixture, and place in the dish. Pour the remaining sauce over them, making sure the tortillas are fully moistened.
- (Optional)Let rest 5-10 minutes.
- Microwave
QUICK AND EASY 4-INGREDIENT ENCHILADAS
A very easy recipe for delicious enchiladas. There are never any leftovers, and they are great to take to potlucks or family gatherings.
Provided by Ritak96
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 9
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Arrange taquitos in the prepared baking dish.
- Blend enchilada sauce and cream of mushroom soup together in a blender until smooth; pour over taquitos. Sprinkle Cheddar cheese over sauce layer.
- Place dish on the middle rack in the preheated oven; cook until heated through, about 45 minutes. Cool for 15 minutes before serving.
Nutrition Facts : Calories 893.6 calories, Carbohydrate 91.9 g, Cholesterol 76.2 mg, Fat 45.2 g, Fiber 6.5 g, Protein 37.5 g, SaturatedFat 13.9 g, Sodium 1875.1 mg, Sugar 4.9 g
EASY ENCHILADAS
What I love most about this recipe, besides that it's ridiculously easy, is I can adjust it to use whatever leftovers or fillings I have on hand. It's always a winner with my family. -P Richards, Jupiter, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter until tender. Stir in chicken and green chilies; heat through. , In a small skillet over medium heat, combine one can enchilada sauce and 1/2 cup cream; heat through. Remove from the heat. Dip tortillas, one at a time, into warm sauce; place on a small plate. Place about 1/3 cup chicken mixture down the center of tortilla; sprinkle with 1 tablespoon cheese. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Repeat with the remaining tortillas, sauce and filling. Combine remaining enchilada sauce and cream with remaining sauce mixture; pour over enchiladas. Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 449 calories, Fat 25g fat (14g saturated fat), Cholesterol 96mg cholesterol, Sodium 730mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.
CHEESE ENCHILADAS
Enchiladas are an essential component of Houston's ebullient, dynamic foodways. Mexican in origin, while distinctly Tex-Mex at the same time, the dish adapts to its surroundings. Each version of enchiladas is deeply local: The style ubiquitous in Monterrey, Mexico, will be different from those found in San Antonio or El Paso or Mexico City. But from enchilada to enchilada, the common denominator is deliciousness. In "The Enchilada Queen Cookbook," Sylvia Casares notes, "for Tex-Mex-style cheese enchiladas, yellow cheese, such as Cheddar, is the traditional choice" yielding "the quintessential Tex-Mex enchilada."
Provided by Bryan Washington
Categories dinner, casseroles, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Lightly grease a 9-by-13-inch shallow baking dish or pan or a very large cast-iron skillet.
- Add the oil and flour to a medium skillet. Set over medium-low heat and cook, whisking constantly, until the mixture (known as roux) turns a golden color, smells nutty and thickens, 5 to 7 minutes.
- Add garlic, chile powder, cumin, oregano and black pepper to the roux. Whisk until smooth (some clumping from the garlic is fine), being careful to not let the spices burn, about 30 seconds.
- While whisking constantly, add beef broth 1/4 cup at a time, whisking after each addition, until smooth. Reduce heat to low and simmer gently, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and season with salt as needed for a savory sauce.
- Meanwhile, in another pan, lightly heat a tortilla over medium just until softened, about 30 seconds per side. Transfer to a clean kitchen towel or sheet of foil and wrap. Repeat with the remaining tortillas, stacking them in the towel or foil. Be careful of overcooking: You're softening each tortilla to prevent them from cracking as they're filled and folded.
- Fill a softened tortilla with about ⅓ cup of cheese. Roll shut and, with the seam side facing downward, place in the greased baking dish or skillet. Repeat until you've filled all of the tortillas, setting the rolls next to each other.
- Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.
- Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.
- Garnish with parsley, if desired, alongside a sprinkle of salt and black pepper. Serve immediately.
HEATHER'S BEEF ENCHILADAS
This recipe is one of my family's favorites. It can be made in advance and then reheated, or you can make the different components ahead of time and then just assemble and bake for a quick dinner. Serve with sour cream and picante sauce or salsa.
Provided by Heather
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 7
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a deep 12x6-inch hotel pan or casserole dish with cooking spray.
- Mix garlic powder, black pepper, cayenne pepper, cumin, marjoram, and oregano together in a small bowl.
- Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until the beef is crumbly and no longer pink, about 10 minutes. Drain and discard any excess grease. Add black beans, water, and taco seasoning; cook and stir mixture until most of liquid is evaporated, 5 to 10 minutes.
- Heat butter in a separate skillet over medium heat; cook and stir green onions in the melted butter until softened, about 5 minutes. Mix cream of mushroom soup, sour cream, green chile peppers, and garlic powder mixture into green onions; reduce heat to low and simmer until mixture is heated through, 2 to 3 minutes.
- Remove 3/4 cup soup mixture and stir into ground beef mixture; fold in 1/2 cup Cheddar-Monterey Jack cheese until well incorporated.
- Stir milk into the remaining soup mixture until sauce is smooth; remove from heat.
- Spoon about 1/2 cup ground beef mixture into each tortilla. Roll each tortilla around filling and place seam side down into the prepared pan. Pour sauce over enchiladas, spreading to completely coat. Sprinkle 1/2 cup Cheddar-Monterey Jack cheese over enchiladas.
- Bake in the preheated oven until cheese is melted and edges of the casserole are browned, 30 to 35 minutes.
Nutrition Facts : Calories 596.2 calories, Carbohydrate 62.7 g, Cholesterol 67.6 mg, Fat 25.7 g, Fiber 7.5 g, Protein 26.3 g, SaturatedFat 11.6 g, Sodium 1753.6 mg, Sugar 4.6 g
CHEATERS ENCHILADAS
I found this recipe on allrecipes submitted by Kimm. I have made several changes to it. If you want a mild spice go with mild enchilada sauce. I use 1/2 mild and 1/2 hot as we like things spicy. The kids request this often!
Provided by Thea
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degress C).
- In a bowl combine sour cream, onion, totatoes, refried beans, garlic and 3/4 of the cheese.
- Into a 9x13 pan pour a small amount of enchilada sauce to coat bottom of pan. Layer 6 tortillas on bottom of pan. Layer half of the cheese-sour cream mixture over the tortillas. Repeat this layer once more. Pour the remaining enchilada sauce over the final layer of tortillas. I ususally top with a sprinkle of cheese.
- Bake 20 - 30 minutes. Cut into squares and serve. I serve with salad and crusty bread.
Nutrition Facts : Calories 502.6, Fat 29.1, SaturatedFat 16.6, Cholesterol 68.4, Sodium 827.7, Carbohydrate 43, Fiber 7, Sugar 1.9, Protein 19.8
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